In the heart of a bustling metropolis, where culinary innovation met the fervor of food enthusiasts, a small but renowned keto-friendly café introduced a dish that would soon become a legend: Completely Keto Romesco Sauce.
The creation of this sauce was serendipitous, born from a culinary mishap during a busy lunch service. Marco, the café’s head chef, found himself short on his usual sauce for the day’s special. In a flurry of inspiration, he turned to the ingredients at hand: roasted red bell peppers, ripe tomatoes, garlic, and a blend of toasted almonds and hazelnuts. With a dash of basil, a splash of red wine vinegar, and a drizzle of extra virgin olive oil, he crafted a sauce that was both vibrant and deep with flavor.
Marco’s Romesco Sauce was an instant hit, served as a bold accompaniment to grilled vegetables, a rich topping for keto-friendly zoodles, and even as a stand-alone dip that had patrons coming back for more. Its success was a testament to the magic that happens when simplicity meets creativity.
But the story of the Romesco Sauce didn’t end there. It became the café’s signature, a symbol of its commitment to delicious, innovative keto cuisine. And on the evening of the café’s annual celebration, as the city lights twinkled like distant stars, Marco’s Romesco Sauce took center stage, not just as a dish but as a reminder of the unexpected journeys that lead to culinary discovery.
As guests savored each bite, the Romesco Sauce became more than a keto-friendly option; it was a celebration of the café’s spirit, a dish that captured the essence of innovation and the joy of sharing flavors that bring people together. It was a reminder that sometimes, the most memorable recipes are those born from the need to improvise, turning what might have been a moment of panic into a legacy of flavor and creativity.
Ingredients
- 1 tsp basil
- 3 Tbsp toasted almonds
- 2 Tbsp hazelnuts
- 1 Tbsp Extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1/2 tsp Pink Himalayan Salt
- 2 red bell peppers halved and hollowed
- 1/4 tsp black pepper
- 1 tomato halved
- 2 garlic cloves
Instructions
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Prepare a greased baking sheet and set oven to broil.
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Broil the tomato and peppers until a bit blackened on the baking sheet, which should take at least 8 minutes. Turn off the ove and let them sit in there for 5 more minutes, then remove and peel.
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Add all the ingredients into a food processor and blend until smooth.
Recipe Notes
